This ice cream is amazing.

I have been wanting to make it since I bought the Ben and Jerry’s ice cream book, and it is just as wondrous as I thought it would be. Not quite as pink as I would have guessed, but I can live with that.
For some reason, it is really hard to find cream of coconut in the grocery store. It doesn’t really make a difference which grocery store you go to, either, although most of them have it hidden somewhere. I think the problem is it not the same as coconut milk (which is usually with the Asian foods) or even coconut cream. It is mainly used to make piña coladas (yum), so you may want to look with drink mixes.

As I mentioned, this wasn’t as pink as I had imagined it would be. So I added a little bit of red gel food coloring. It didn’t make a big difference, but don’t worry if yours isn’t quite the same color as mine.

It also didn’t freeze very well in the ice cream maker. I’m not sure why. Perhaps because my cream of coconut had separated (which is fine, just stir it up if that happens to you) and was a little oily? Or maybe I didn’t leave the frozen part of my ice cream maker in the freezer long enough before I made it. It did harden up quite nicely after a few hours in the freezer.

Strawberry-coconut ice cream (From the Ben & Jerry’s Ice Cream & Dessert Book)
1 large egg
1/2 cup sugar
2 cups heavy cream or whipping cream
1 cup frozen strawberries in syrup, thawed
1 can (15 ounces) coconut cream (such as Coco Lopez)
Juice of 1/4 lemon (or about 1/2 tablespoon)

Whisk the egg, sugar and heavy cream together. Drain the strawberries and add the syrup, coconut cream and lemon juice to the cream base. Whisk to blend.

Transfer the mixture to an ice cream maker and freeze (this may take longer than usual). After the ice cream stiffens but a few minutes before it is done, add the strawberries. Continuing freezing until the ice cream is ready.